Tiny, Delicious, and Nutrient-Packed: Our Best Varieties for The Microgreen Grower

Microgreens have surged in popularity recently as a result of their incredible nutrition content, bold flavors, and bright colors — from restaurant garnish to the weeknight salad addition, they are increasingly easy to come by. These tiny greens can thrive both indoors and outdoors, and they are relatively easy to grow. With many seed options available, it can be overwhelming to select the best one for your operation. In this post, we will highlight some of the top varieties that Tokita Seed offers, with unique traits for microgreen cultivation and enjoyment.

1. Tokyo Bekana (Chinese Cabbage)

Our OP leafy Chinese Cabbage, bred by Tokita, are a popular choice as a microgreen for their very quick turnaround, bright color, and mild flavor. They mature quickly, taking just 6-10 days from seed to harvest, making them an ideal option for growers looking for quick results. Not only does Tokyo Bekana enhance your culinary creations, but it is also rich in vitamins A, C, and K for a bright nutritional boost.

2. Mustards: Garnet Giant, Ruby Streaks, Golden Frill, Scarlet Frill

Mustard microgreens bring a spicy flavor (think wasabi or mustard condiments) that is perfect for enhancing a variety of dishes. They typically mature in around 11-14 days, providing exciting color and lively texture to dishes. Nutritionally, mustards are high in a variety of vitamins and minerals. Consider incorporating them on sandwiches or salads for a delicious boost of flavor.

3. Kailaan (or Gai Lan), Chinese Broccoli

Broccoli are a wonderful, nutrition-packed choice for microgreens—and Kailaan is heading broccoli's tender-stemmed cousin. Boasting a mild broccoli flavor and slight sweetness, they can be used for many culinary applications. These deep green plants typically take about 11-13 days to grow. Gai Lan is rich in an array of Vitamins (A, B, C, E & K) and a great source of minerals (Calcium, Iron, Magnesium, and Potassium) as well.

Chrysanthemum, or Shungiku

4. Japanese Herbs: Shiso, Chrysanthemum, Mitsuba

For a unique culinary experience, try adding a new herb to the mix. Shiso is a foundational herb in Japanese cuisine, closely related to Korean perilla with a more tender texture. Its flavor has been compared to aromatics like basil or mint, but is unique unto its own. At microgreen stage, it brings a bright, refreshing vibrance to the plate, in either red or green. Chrysanthemum or Shungiku is another green aromatic used in Japanese cuisine for an array of cooked dishes, including sukiyaki. It is highly nutritious and full of vitamins: A, C, E, K, B6 and B12. Mitsuba, literally translated to "three leaves", is an herb that thrives even in shade. It has a flavor somewhat reminiscent of parsley or celery.

All of these grow slightly slower than the above varieties, but add remarkable, distinct flavor and excitement to the plate.

Try Something New

Selecting new varieties to add to your microgreen production can be a fun way to enhance not only your culinary enjoyment, but your growing experience as well. With fast-growing, uniquely flavorful, nutrition-packed options, we hope to make your microgreen growing more exciting every year. These varieties can offer exceptional flavors and beneficial nutrients that can transform even the simplest dishes into healthy, delightful masterpieces.

Happy Growing!